Lindsay-Jean Hard's Banana Peel Cake With Brown Sugar Frosting

October  9, 2018
17 Ratings
Photo by Jenny Huang
  • Prep time 45 minutes
  • Cook time 30 minutes
  • Makes one two-layer cake
Author Notes

What looks like a banana cake, tastes (kind of) like a banana cake, has the same ingredient list as a banana cake—but comes out lighter and bouncier, and makes you feel really weird while you’re making it? This incredible, ultra-fluffy layer cake. Adapted slightly from Cooking with Scraps (Workman Publishing Company, October 30, 2018). —Genius Recipes

What You'll Need
Watch This Recipe
Lindsay-Jean Hard's Banana Peel Cake With Brown Sugar Frosting
  • For the cake:
  • Peels from 2 very ripe organic bananas, stem and very bottom discarded (about 100 grams), well washed—see note below
  • 1/2 cup unsalted butter, softened, plus more for buttering the pans
  • 1 1/2 cups granulated sugar
  • 2 large eggs, separated
  • 1/2 cup buttermilk
  • 1 2/3 cups cake flour (210 grams), plus more flour (any type) for flouring the pans
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine-grain sea salt
  • For the frosting
  • 1/2 cup unsalted butter
  • 1 cup packed (220 grams) light or dark brown sugar
  • 1/4 cup milk, 2% or higher
  • 1 3/4 to 2 cups powdered sugar (220 to 250 grams), sifted
  1. Heat the oven to 350° F.
  2. To make the cake: Cut the banana peels into 1-inch pieces and place them in a small saucepan with 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes. Remove the pan from the heat and allow the mixture to cool slightly, then strain the banana peels, reserving 1/4 cup of the cooking water.
  3. Meanwhile, butter and flour the sides of two 8-inch round cake pans and line the bottoms with parchment paper. Butter and flour the pans again to coat the paper.
  4. Transfer the peels and the 1/4 cup of cooking water to a tall, narrow container and puree with an immersion blender until completely smooth (a mini food processor would do the trick, too!).
  5. Cream together the butter and sugar in a large bowl using an electric mixer (or a wooden spoon for an arm workout) until pale and fluffy, 3 to 5 minutes. Add the egg yolks one at a time, mixing until incorporated, and scraping down the sides of the bowl after each addition. Mix in the banana peel mixture, then stir in the buttermilk until well-combined.
  6. In a medium-size bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the bowl with the butter mixture and stir gently, just until combined.
  7. Put the egg whites in another bowl (make sure it’s clean and dry!) and whisk until soft peaks form—either by hand or with the whisk attachment on an electric mixer. If using an electric mixer, start slowly and gradually increase speed to medium-high. You’re done when you pull out the whisk or beater and a soft peak is formed, but immediately collapses. Gently fold the egg whites into the batter and divide the batter evenly between the two prepared pans.
  8. Bake, rotating the pans halfway through, until the tops are golden and a toothpick inserted into the center of each cake pulls out with dry crumbs rather than wet batter, about 25 minutes. Let the cakes cool completely in the pans.
  9. When the cakes are completely cool and you’re ready to assemble, make the frosting: Melt the butter in a medium saucepan over low heat. Stir in the brown sugar and cook, stirring constantly, for 2 minutes. Stir in the milk, raise the heat to medium-high and cook, stirring constantly until the mixture boils. Remove from the heat and let cool to lukewarm. Gradually whisk in 1 3/4 cups powdered sugar, beating until smooth. If the frosting is too thick, add more of the milk; if it’s too loose, slowly add the additional powdered sugar, until it reaches a spreadable consistency. Use the frosting immediately, as it will begin to thicken and stiffen as it sits.
  10. To remove the cake from the pans, invert one cake pan on a serving plate, lift off the pan, and peel off the parchment. Repeat for the second cake pan. Put one layer of the cake on a serving platter and spread about one third of the frosting evenly over the top Set the other layer on top, and spread the remaining frosting over the top and sides of the cake.
  11. NOTE: Banana peels contain some of the same proteins found in latex, and could cause an allergic reaction. Those same proteins might also make your immersion blender feel slightly gummy to the touch. Rub the surface down with cooking oil, and then wash it normally. As with any fruit or vegetable where you're eating the peels, it's a good idea to buy organically grown and scrub them well.

See what other Food52ers are saying.

  • Louise Melcher
    Louise Melcher
  • Lani
  • Kristen Miglore
    Kristen Miglore
  • JimmyH
Genius Recipes

Recipe by: Genius Recipes

15 Reviews

JimmyH June 30, 2022
I have made this recipe many times and loved it. The last time I made it I decided to not use the brown sugar icing, instead, I made a glaze out of honeydew melon by cooking it down into a syrup and then adding confectionery sugar. It was a great addition and tasted really good!
Alibirtie August 8, 2020
Nice cake texture, absolutely disgusting flavor. Garbage in, garbage out, all pitched into the recycling compost bin.
Megan October 25, 2019
I think I'm missing where it details how to wash the
Louise M. May 18, 2019
Very tasty cake which also kept well for three days in the frig. After reading people's reviews and studying the recipe, I made it less fussy. I don't think anything was lost in my process. Following the instructions, I cooked the peels in a small saucepan with the 1 cup of water, cooled, drained the water, reserving 1/4 cup which I put back into the saucepan. Used the immersion blender in the saucepan. Stirred the buttermilk into the banana peel emulsion, plus 1 tsp. banana extract (based on other reviews for more flavor). Mixed the flour, baking soda, salt, and baking powder on a sheet of wax paper. Increased the baking powder to 1 tsp. based on other recipes I use. Creamed the butter & sugar using the electric mixer until fluffy, 3 to 5 minutes. Added the whole eggs, one at a time, mixing until fully incorporated. Finally alternated adding the dry ingredients and banana peel mixture to the electric mixer bowl, scraping down as necessary. Baked as directed. Frosted with Stella Parks' Fast & Easy Cream Cheese Frosting Recipe.
Lani May 12, 2019
I made the cake only and it was definitely fluffy and tasty! I did customize it by cutting the sugar by 15% and adding 6 grams of Valrhona cocoa. I also made 1-1/2 of the recipe and used two 9” round pans. It came out only about 1/2” thick but that’s fine because I didn’t want too much cake. I soaked the two layers with espresso simple syrup. For the filling/frosting, I made a whipped cream cheese loquat (first made a loquat jam) frosting. A light and delicious dessert!
Lani May 12, 2019
I also want to add that I had froze my organic bananas and when I was ready to use them, I scrubbed the skin with my veggie brush, rinsed well, and then used my fingers to rub oil on the skins as directed. I used my mini food processor to purée the peels as much as possible but i still ended up with small pieces of peel. But when you eat it, the pieces are so small they don’t leave bits in your mouth.
Darlane May 5, 2019
You use the banana peels but what do you do with the banana
Joan H. May 5, 2019
Eat them!
Jo A. March 27, 2019
I thought it was surprisingly good. I was skeptical, and it did require more pots and pans but the icing was amazing and I thought the cake had good flavor while still being moist with a nice crumb. A few I shared it with thought the cake could have had more banana flavor (maybe some extract next time) and the icing was overpowering but I felt the icing was exactly what icing was supposed to be...sweet.
piggledy January 11, 2019
Just made this cake, put in a couple of loaf pans, as I don’t have round cake tins. We won’t frost it, will eat as a quick bread. This is a rich sweet cake, and I would not hesitate to use banana peels again. It is delicious, but perhaps a little more fuss than I would prefer. I will move this concept to another banana bread recipe, without the separated eggs. Many won’t mind the extra steps, so this is on me, and no comment on the recipe. Don’t hesitate to try this cake. You will wonder why you have wasted all those banana peels over the course of your life!! Now to figure out a few other uses for them!
Joan H. October 28, 2018
We loved the cake. Some thought a little too sweet, some debate about another frosting. If we di try another frosting will let you know what we liked
Barbara October 17, 2018
Just made this and received great compliments from my son. Said it was the best one I made! Didn’t tell him that there’s banana peel in it. Great snack cake!
Read October 16, 2018
Aren't banana peels _really_ loaded with pesticide residue? I don't have a reliable reference for that so maybe it's a myth, but it if is true, it seems like a bigger point needs to be made than "as with any fruit or vegetable where you're eating the peels..."
Kristen M. October 17, 2018
Hi Read, this came up over on the original article thread too, and here's what I shared: If you have a resource to point to, please do share. In my research, it seems that though conventionally grown banana peels do typically have pesticide residue, it's not notably more than other conventionally grown fruits or vegetables (and has never been listed in the "Dirty Dozen" of worst offenders for pesticide residue). But I would definitely recommend springing for organic and washing the peels. This article points to some good resources:
Barbara October 28, 2018
I used organic bananas as the recipe indicates. I also hand washed them the same way as I would my dishes since I eat off of those and figured the peels would be good enough to eat in the cake after that.